Spring Delight Salad

Spring Delight Salad

7 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    40 m
Recipe by  trooworld

“This is a very elegant looking but extremely easy to make salad. Beautiful colors.”

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Adjust Servings

Original recipe yields 6 servings



  1. Preheat the oven broiler.
  2. Brush the pepper with the oil, and place on a baking sheet. Broil, turning occasionally, until black splotches appear on all sides. Remove from heat, and wrap tightly in plastic. Set aside for 15 minutes. Remove seeds and pulp, and chop.
  3. In a large bowl, toss together the roasted red pepper, romaine lettuce, spinach, tomatoes, mushrooms, sprouts, and raspberry vinaigrette.

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Reviews (7)

Rate This Recipe


A wonderful salad. I didn't do the pepper (cuz I was really short on time), and substituted for a few ingredients (like mushrooms), but that's the beauty of this colorful dish - you can add different things. I also put in a bit of seed and dried fruit mix. A keeper!



Great recipe.



Spring Delight Salad Haiku: "It IS delightful. Vibrant colors and textures. But still needs some crunch." I loved the easy elegance of this salad, and the only change that I made was to swap raspberry vinaigrette for balsamic vinaigrette. Otherwise, stayed true to the recipe and definitely enjoyed it, but I think next go-around, I'll need to add something w/ a little bite to it, like red onion, toasted walnuts, or cucumbers. But I have to say that I love any recipe that has alfalfa sprouts in it!

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Amount Per Serving (6 total)

  • Calories
  • 107 cal
  • 5%
  • Fat
  • 2.1 g
  • 3%
  • Carbs
  • 20.8 g
  • 7%
  • Protein
  • 3.3 g
  • 7%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 612 mg
  • 24%

Based on a 2,000 calorie diet



previous recipe:

Spring Salad


next recipe:

Karen's Spring Mix Salad